Mussels in Pomegranate Sauce
Mussels provide protein, iodine, and B12, while the pomegranate sauce adds a bright sweet-tart note without any heavy flour. The dish turns out aromatic, juicy, and especially good for a keto dinner with a pronounced seafood flavor.
If you are using live mussels in shells (1000 g), scrub them well and discard any shells that do not close after a light tap. Finely chop the garlic (18 g), grate the ginger (15 g), roughly chop the almonds (20 g), coarsely cut the cilantro (5 g), and thinly slice the chili pepper (5 g) after removing excess seeds.
Quickly toast the almonds (20 g) in a dry skillet and set them aside. In a deep skillet heat the olive oil (30 g), add the garlic (18 g), ginger (15 g), and chili pepper (5 g), and warm them for 30-40 seconds until fragrant.
Add the mussels in shells (1000 g), pour in the pomegranate juice (150 g) and soy sauce (15 g), then add allulose (4 g) and table salt (2 g). Cover and cook over medium heat for 5-7 minutes until the shells open; discard any that remain closed after cooking.
Take the skillet off the heat and stir in the sesame oil (5 g), lemon juice (20 g), and most of the cilantro (5 g). Transfer the mussels to a platter, spoon over the sauce, scatter with almonds, and serve at once.
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